Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing

Abstract

Ensuring the safety of food products is critical to food production and processing. In food processing and production, several standard guidelines are implemented to achieve acceptable food quality and safety. This notwithstanding, due to human limitations, processed foods are often contaminated either with microorganisms, microbial byproducts, or chemical agents, resulting in the compromise of product quality with far-reaching consequences including foodborne diseases, food intoxication, and food recall. Transitioning from manual food processing to automation-aided food processing (smart food processing) which is guided by artificial intelligence will guarantee the safety and quality of food. However, this will require huge investments in terms of resources, technologies, and expertise. This study reviews the potential of artificial intelligence in food processing. In addition, it presents the technologies and methods with potential applications in implementing automated technology-aided processing. A conceptual design for an automated food processing line comprised of various operational layers and processes targeted at enhancing the microbial safety and quality assurance of liquid foods such as milk and beverages is elaborated.

Keywords:

• Food safety
• quality assurance
• automated food processing
• intelligence-based food processing
• sensor-technologies
• green non-thermal technologies
• smart factory

Acknowledgements

Khin Sandar Kyaw wish to acknowledge the Department of International Business Management, Didyasarin International College, Hatyai University, Thailand.

Author contributions

O.F. Nwabor conceptualized the idea, all the authors were involved in reference sourcing, planning, writing, and revision of the draft.

Disclosure statement

No potential conflict of interest was reported by the authors.

Funding

The author(s) reported there is no funding associated with the work featured in this article.